Kenjiro Hashida, Chef-owner of Hashida Sushi

Driving force: Focusing on tradition while looking to the future

"In Japan, specialised restaurants see great success. For example, the most popular sushi restaurants serve only sushi, and the most popular tempura restaurants serve only tempura. This is unlike restaurants in other countries that serve everything. I believe a Japanese restaurant should have a concept, so for my restaurant Hashida Sushi, we only serve sushi. Through the ingredients we use, we share with our customers seasonal produce. We also tickle their senses with dishes that have been artistically plated. In this sense, we’re seeking to encourage them to understand the food they consume and challenge their perspective of sushi. Despite what people may think, that it’s too early to change the way sushi is served, I see the future of Japanese cuisine as not only rooted in cultural traditions, but as an inventive and exciting cuisine. Someone has to open that door, and that’s what I want to do."

Mae Tan, Marketing Creative at Surrender 

Driving force: Presenting fashion differently

'Through the curated list of luxury fashion brands we carry at Surrender, we want to share with people our take on fashion, as well as what’s new and up-and-coming in the industry. We want Surrender to be the platform that they look to for fashion and one that widens their perspective, but not by simply giving them what they think they want. We hope to inspire them to step out of their comfort zones and approach fashion with an open mind. Fashion is an art form after all and an avenue for people to artistically express themselves. Personally, fashion can help to change my mood, which is why I work in this industry. When I’m feeling down or moody, or lacking confidence, I’ll wear an outfit that’s a little crazier or sexier."

Photography Gan 
Art direction Matilda Au
Stylist Lena Kamarudin, assisted by Haikel Shah 
Hair Junz Loke/Hairloom, using Goldwell 
Skincare and Make-Up Lolent Lee, using Sulwhasoo

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